Print
Linguine with Clams
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Coarse sea salt
  • 1 pound linguine
  • 3 tablespoons Italian extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 1/2 pounds live Manila clams, scrubbed
  • 1 tablespoon finely minced jalapeno
  • 1 cup pinot grigio
  • One 14-ounce can San Marzano tomatoes, with juice
  • 4 tablespoons Italian parsley leaves, finely chopped

Directions

In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water. Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes. Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

Categories:
More from:

Christmas Recipes

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crazy Rich Linguine Alfredo

Recipe courtesy of Nadia G

Octopus with Spicy Tomato Linguine

Recipe courtesy of Lisa Ludwinski

Meatballs and Linguine with Homemade Tomato Sauce

Recipe courtesy of Patti LaBelle

Linguine with Shrimp all'Amatriciana

Recipe courtesy of Laura Vitale

Shrimp, Crab and Lobster Linguine with White Sauce

Recipe courtesy of Food Network

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Caramelized Pears

Recipe courtesy of Chuck Hughes

Trending Videos

So Much Pretty Food Here